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Slow Cooker Beef Stew And Dumplings

Slow cooker beef stew and dumplings combines fork-tender beef and tender potatoes with fluffy dumplings cooked right on top. The stew simmers in a 6-quart slow cooker, then the dumplings puff up under a tightly closed lid.
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Prep Time 30 minutes
Cook Time 9 hours
Total Time 9 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the stew
  • 2 lb beef chuck cut into 1-inch cubes
  • 0.33 cup all-purpose flour
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 yellow onion large, chopped
  • 3 carrots peeled and cut into 1/2-inch pieces
  • 2 celery ribs, cut into 1/2-inch pieces
  • 3 cloves garlic minced
  • 1 tbsp tomato paste
  • 4 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1.5 lb Yukon Gold potatoes cut into 1-inch pieces
For the dumplings
  • 1.5 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp kosher salt
  • 3 tbsp unsalted butter cold, cut into small pieces
  • 0.75 cup milk

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

Brown the beef
  1. Toss the beef with the flour, salt, and pepper until evenly coated.
  2. Heat the vegetable oil in a 12-inch skillet over medium-high heat and brown the beef in batches, turning to brown the pieces on multiple sides, about 6 to 8 minutes per batch.
Slow-cook the stew
  1. Transfer the beef to a 6-quart slow cooker and add the onion, carrots, celery, garlic, tomato paste, broth, Worcestershire sauce, thyme, bay leaf, and potatoes; stir to combine.
  2. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the beef is fork-tender and the potatoes are tender.
Make and cook the dumplings
  1. In a medium bowl, whisk together the flour, baking powder, and salt.
  2. Cut in the butter with a fork or your fingertips until the mixture has pea-size pieces.
  3. Stir in the milk just until a soft dough forms.
  4. Remove and discard the bay leaf.
  5. Switch the slow cooker to HIGH if it is not already there.
  6. Drop the dumpling dough in 8 portions over the stew.
  7. Cover and cook for 45 to 60 minutes without lifting the lid, until the dumplings are puffed and cooked through.

Notes

For fluffy dumplings, do not lift the lid while they cook. Refrigerate leftovers for up to 3 days; freeze the stew without the dumplings for up to 3 months.